Crispy Baked Egg Rolls
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 94.1
- Total Fat: 1.7 g
- Cholesterol: 27.1 mg
- Sodium: 271.5 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.1 g
- Protein: 5.6 g
View full nutritional breakdown of Crispy Baked Egg Rolls calories by ingredient
Introduction
Use coleslaw mix to make a quick and easy treat! Eat as a snack, side or a meal. Use coleslaw mix to make a quick and easy treat! Eat as a snack, side or a meal.Number of Servings: 20
Ingredients
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2 tbsp. oil
16 oz. bag of coleslaw mix
4 green onions, chopped
1 1/2 cup bean sprouts
1 tbsp. white wine
2 tbsp. oyster sauce
2 tbsp. soy sauce
8.5 oz. can tiny shrimp
1 tbsp. cornstarch
20 egg roll wrappers
Directions
1. Preheat oven to 400 F.
2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened.
3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.
Notes:
These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day!
Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap.
2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened.
3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.
Notes:
These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day!
Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap.
Member Ratings For This Recipe
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KATHEK
Just an FYI when making these, as we eat quite afew...after cooking the ingredients, make sure to strain them in a colander and cool before putting in wrappers. This ensures crispy cooking. Also when wrapping the ingredients make sure to eliminate air pockets as this will make tears in the wrapper - 3/26/08
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TAMMIEANN717
This was awesome! I used chicken breast instead of shrimp and I added some garlic powder and ginger. My whole family loved it, especially my dad who said it wasn't greasy at all!!! I also left out the white wine (didn't have any) and the oyster sauce (don't care for it) and added chicken broth. - 6/13/08
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LADYPHOENIX61
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WNCMOUNTAINGIRL
I made these tonite and they were AWSOME !! I used chicken (didn't have any shrimp) and reg yellow onion (didn't have green onion) but everyone here thought they were great!!! One thing was they got a lil soft on the bottom side so next time I will flip them over about 1/2 way thru cooking time .... - 12/22/09
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MUNIZ.GENEVIEVE
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WENDBUG34
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FIT_ARTIST
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MCMUG2000
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ZENXB!
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CINDYSUE125
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LADYL1963
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ADITL1979
I think this is a wonderful recipe that has the potential for everyone to alter to personal tastes. My wife loved these; I did not, but I believe the oyster sauce overpowered the recipe for me. However, I want to remake these with chicken/chicken broth or other combinations mentioned above. Thanks! - 6/6/09
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EDRICK
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SKRIFARI
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CHELSEAASTRID
I omitted the oyster sauce and used my own stir fry sauce (brown sugar, soy and ahi mirin) also used baby shrimp from the grocery service counter instead of canned. added red pepper flakes, broccoli, and mushrooms. Didn't have sprouts. Turned out GREAT! Baked ~30 mins turning multiple times - 3/24/09
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SPARKLINGVIOLET
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CATHINNERNOW
This is a great recipe, I used very finely diced pork loin , omitted the oyster sauce, used "Lite Soy" and made my thickening gravy with half cup of water to which I added a chicken bullion cube. My dipping sauce was made up of spicy brown mustard a dash of horseradish(to taste) sesame seeds on the - 3/19/09
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FLOWINGWATER
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EKMP636
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HALFASLEEP
Good recipe. I subbed rice vinegar for the wine and just added a few dashes of soy sauce. Oyster sauce is very salty and didn't want to over do it. Plus I used chopped up peel and eat shrimp instead of canned and a dash of chili paste. Flip during cooking, and these can easily be left in for 20 min - 2/24/09
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DCBOHART
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KSULLIVAN10
These egg rolls were wonderful!!! I think they were even better than most I've had at restaurants--even my picky 3year old surprised herself by liking them!!! I can't wait to make them again! They also made a great snack the next day!!! I omitted the oyster sauce because I didn't have any!A+ - 4/17/08
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